Potato Salad
A creamy and flavorful potato salad that's perfect for summer gatherings, barbecues, and family reunions.
Ingredients
Main Ingredients
- 3 lb small Yukon gold potatoes Small so they cook evenly.
- 0.5 cup mayonnaise Use regular mayo for the classic lightened texture.
- 0.25 cup white wine vinegar Balances richness with acidity.
- 2 tbsp Dijon mustard Provides tang and helps emulsify.
- 2 tbsp olive oil Lightens the mayo into a pourable dressing.
- 1 tsp kosher salt Seasoning for both potatoes and dressing.
- 0.5 tsp black pepper Freshly ground recommended.
- 0.5 cup celery, small dice Adds crunch and freshness.
- 0.5 cup red onion, small dice Sweet sharpness after chilling.
- 0.25 cup fresh dill, chopped Herb flavor for finish.
- 0.25 cup fresh parsley, chopped Bright, green garnish.
Instructions
Preparation
- Place the small Yukon gold potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
- In a separate bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, olive oil, salt, and black pepper until smooth. Feel free to adjust the seasoning to your liking.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces. In a large mixing bowl, combine the potatoes, celery, red onion, fresh dill, and parsley. Gently fold in the dressing, ensuring all potatoes are well coated.
- Refrigerate for about an hour to let the flavors meld together before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. For best results, mix with dressing right before serving. You can also boil the potatoes a day ahead.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 2g
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